Chicken Curry Masala / Easy & Quick Chicken Curry

Its been a while i made any non vegetarian recipes even eggs at home due to shifting & other process and my kids started asking for chicken. So few days back made this chicken curry & chicken 65 for lunch. This time wanted to try a new chicken curry recipe from my regular version. And luckily got a recipe printed on back of the chicken curry masala powder pack. The recipe sounds interesting n also with less ingredients n spices. Usually most of the Non-vegetarian curry recipe involves more spices, process/preparation n takes little extra cooking/sauteing time than the regular vegetarian cooking, but this chicken curry masala needs very less time than any other chicken curry that too with less ingredients n spices with no comprising taste. So without any second thought slightly tweaked the recipe to my taste and made this easy chicken curry masala. This is a very quick process, even a beginner in cooking/bachelor can make this chicken curry in a jiffy. We always wanted out chicken curry to be spicy so i made to super hot n spicy as it looks. This curry masala goes well with Naan, rotis, paratha, dosa n with rice/pulao also. We had with plain parathas n it was so Yumm n flavorful. Now off to the recipe..

Ingredients

1. Chicken       1 lb or 1/2 kg (i used whole chicken pieces)
2. Onion      1 large (chopped)
3. Tomato Puree     1 cup or simple blend two large tomatoes n use
4. Ginger Garlic paste    3 tsp
5. Coconut      2 tbsp or 1/4 cup or less (freshly grated or dried one)
6. Chilli powder     1 tsp or 1 and 1/2 tsp(to desired heat level)
7. Chicken curry Masala powder       2 tbsp (Any brand)
8. Salt      to taste
9. Cilantro      2-3 tbsp (to garnish)
10. Oil      2 tbsp or less.

Method

• Wash and drain excess water from chicken, then marinate chicken with 1/4 tsp turmeric powder and 1 tsp ginger garlic paste and keep aside for 15 minutes or until use.
• Heat 2 tsp oil in a pan and saute onions till golden brown and transfer to a plate, to the same pan add grated coconut and saute for a minute and make a smooth/fine paste with 1/4-1/2 cup water and keep aside.
• In another kadai/pan, heat remaining oil and saute ginger garlic paste till raw smell leaves.
• And add tomato puree and cook it in medium heat for 2-3 minutes or till the oil oozes out.
• Now add the ground onion-coconut paste and saute for 4-5 minutes and add chilli powder, chicken curry masala powder and stir fry for a minute.
• Then add chicken pieces and saute for 1-2 minutes.
• After that add enough water(to desired consistency) and salt and cook for 10-15 minutes or pressure cook for 1 whistle.
• Once done lastly add some fresh chopped cilantro. That's it..Easy Chicken Curry Masala Ready.

Notes:

You can use any chicken curry masala brand, if its not available simple add 1 tsp garam masala powder, 1 tsp coriander powder, 1/2 tsp cumin powder n 1/2 tsp fennel powder.

To make it even more rich n tasty curry add 4-5 whole cashew nuts along with onions, saute n grind.

Adding more coconut will increase the quantity of the chicken curry but its recommended not to add more than 1/4 cup or less. since it will turned out as Chicken Kuzhambu or chicken kurma.

I used fresh grated coconut.